Recipes

Rachel Johnson, www.stupidgoodrachel.com

GREEK SALAD WITH CHICKEN

Light and lively, this salad is made with some of the season's tastiest offerings.

TOTAL TIME: 20 Minutes

MAKES: 2 Large salads

Chicken and Salad:

4 (6-ounce) chicken cutlets

2 tablespoons extra-virgin olive oil, divided

2 teaspoons garlic powder

1 teaspoon kosher salt

1 teaspoon minced garlic

1 teaspoon oregano

1/2 teaspoon sesame seeds

5 cups chopped romaine lettuce

1 cup chopped cucumber

1 cup cherry tomatoes, sliced

1/3 cup crumbled feta cheese

1/4 cup chopped olives

Chopped fresh dill (optional)

Pita chips (for serving)

Dressing:

1/3 cup extra-virgin olive oil

1/4 cup red wine vinegar

1 teaspoon Dijon mustard

1 lemon, zested and juiced

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon honey or sugar

1/2 teaspoon kosher salt

Preparation and Cooking:

1. In a bowl, toss chicken with 1 tablespoon olive oil, garlic powder, salt, minced garlic, oregano and sesame seeds. Heat remaining tablespoon olive oil in a large skillet over high heat; sear chicken (about 2 to 3 minutes per side). Transfer chicken to a plate; allow to rest 5 minutes.

2. Place lettuce in a large mixing bowl; add cucumber, tomatoes, feta and olives. Set aside.

3. Dressing: In a small jar, combine all dressing ingredients. Cover with an air-tight lid; shake until smooth. Add dressing to salad; toss gently.

4. Divide salad into two bowls. Top with chicken, fresh dill, if desired, and pita chips.

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